This creamy smoked bacon and pumpkin pasta is so easy to make and packs a punch in flavour! Roasted pumpkin, garlic, and rosemary get whizzed up in a food processor with cooked smoky bacon, cream, Parmesan and mustard to make the most luxurious smooth pasta sauce you will ever taste!
Well what can I say…this creamy bacon and pumpkin pasta recipe is right up there with my all-time favourite pasta recipes! The pumpkin, garlic, and rosemary are roasted in the oven, with the smoked bacon rashers added for the last 10 minutes of cooking. Then it’s just a case of whizzing it all up in a food processor or blender, with single cream, mustard, Parmesan, and a cup of pasta cooking water, to make a silky smooth and glossy pumpkin pasta sauce which tastes AMAZING!
✔️ Why should you try it?
- Comforting and hearty
- Easy to make
- Even easier to eat
Pasta – the sauce is rich and filling so you will only need 350g of pasta to serve 5 people.
Olive Oil – 2 tablespoons drizzled over the pumpkin before roasting.
Pumpkin – 1 small pumkpin, peeled, deseeded and chopped into bite size chunks.
Rosemary – a woody herb that pairs so well with pumpkin.
Garlic Cloves – kept in their skins whilst roasting.
Smoked Streaky Bacon – 6 rashers are needed.
Single Cream – helps create that silky smooth sauce.
Parmesan – you can’t have pasta without Parmesan!
Dijon Mustard – delivers a wonderful bite and depth of flavour to the sauce.
Lemon Juice – a squeeze of fresh lemon juice helps cut through the creamy richness of the sauce.
One: Preheat the oven to 190°c (170 fan) and place the cubed pumpkin, garlic cloves (in skin) and rosemary in a large roasting tray. Drizzle with oil, season with salt and pepper and roast in the oven for 35 minutes until the pumpkin is soft.
Two: Lay the bacon rashers over the pumpkin and pop the tray back in the oven for 10 more minutes. Meanwhile, cook the pasta according to packet instructions and before draining, reserve 1 cup of pasta cooking water for the sauce.
Three: Once the bacon is cooked, tip everything into a food processor (reserving 2 rashers of bacon for sprinkling on top of the pasta later). Make sure you squeeze the garlic from the skins first though! Whilst the processor is on add the cream, mustard, Parmesan, lemon juice and as much pasta cooking water as you need to create a smooth pasta sauce.
Four: Toss the sauce with the cooked pasta and serve sprinkled with chopped smoked bacon and more grated Parmesan.
💭 Top tips
- Don’t forget to squeeze the cooked garlic from their skins before you put them in the food processor.
- The reserved pasta water is essential for making the sauce silky, smooth and glossy, so reserve a cupful before you drain the pasta.
- Add other herbs such as thyme or oregano if you have them to hand. The more herbs the better!
🍴 Serving suggestions
This is one filling meal, so there really isn’t any need to serve extras with this creamy pasta. A dry white wine such as a sauvignon blanc would go really well with the pasta and cut through the richness of the sauce.
- Swap the pumpkin for butternut squash.
- Make it veggie by omitting the bacon and using vegetarian hard cheese instead of Parmesan.
- Increase the veggies by adding petit pois or fresh spinach leaves to the pasta for the last few minutes of cooking.
- Make it healthier by swapping the single cream for half fat creme fraiche. You will need more pasta cooking water to thin the sauce out.
This is one pasta recipe where eating it fresh is best! Any excess sauce can be stored in the fridge and reheated, but it won’t have the same glossy silky smooth consistency.
How do I prepare a pumpkin for roasting?
- Wash the pumpkin and cut it in half.
- Using a spoon, deseed the middle of the pumpkin, making sure you remove all of the seeds and stringy membrane.
- Peel the skin with a sharp knife.
- Finally, cut the pumpkin into bitesize chunks ready for roasting in the oven.
Some more delicious pasta recipes to try!
- Easy Chorizo and Pepper Pasta
- Cheesy Chicken and Broccoli Pasta Bake
- Easy Pesto Pasta
- Caramelised Shallot Pasta
- Slow Cooker Extra Vegetable Pasta
- Spinach and Ricotta Pasta Bake
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Creamy Bacon and Pumpkin Pasta
- Food Processor
- chopping board
- roasting tin
- 350 g Pasta
- 2 tbsp Olive Oil
- 500 g Pumpkin peeled and cut into bite-size pieces
- 2 Rosemary sprigs
- 4 Garlic Cloves in their skins
- 6 Smoked Bacon rashers
- 300 ml Single Cream
- 75 g Parmesan grated
- ½ tsp Dijon Mustard
- 1 tbsp Lemon Juice
- Salt and Pepper
- Preheat the oven to 190°c (170 fan). Place the cubed pumpkin, rosemary and garlic in their skins in a large roasting tin. Drizzle with oil and sprinkle with salt and pepper. Roast in the oven for 35 minutes.
- Meanwhile cook the pasta according to instructions and reserve 1 cup of pasta cooking water for later.
- Take the roasting tray out of the oven and lay the 6 bacon rashers on top. Return to the oven for another 10 minutes.
- Squeeze the garlic out of their skins and place the pumpkin, rosemary, garlic and 4 of the bacon rashers (reserving the remaining 2 rashers for sprinkling on top of the pasta later) in a food processor with the single cream, lemon juice, Parmesan and dijon mustard. Blitz in the processor until smooth, then gradually add enough of the reserved pasta water to make a glossy silky pumpkin pasta sauce.
- Toss the pumpkin sauce with the pasta then chop the reserved bacon rashers into small pieces and sprinkle on top.
I’m linking this recipe up to #CookBlogShare which this week is hosted by Recipes Made Easy.